Waitrose and Partners
Miso veg traybake with edamame, radish & chilli-garlic drizzle

Miso veg traybake with edamame, radish & chilli-garlic drizzle

A traybake to set your taste buds on an adventure into Japanese-style flavours. The quick-pickled radish, in dazzling pink, adds crunch and contrast to the sticky umami vegetables below.

4 out of 5 stars(1) Rate this recipe
2 of your 5 a day
  • Serves4 (or 6 as a side)
  • CourseMain meal
  • Prepare10 mins
  • Cook40 mins
  • Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 1 cauliflower, cut into small florets
  • 2 aubergines, cut into bitesized chunks
  • 500g pack frozen Cooks’ Ingredients Butternut Squash Chunks
  • 6 salad onions, white parts thickly sliced, green parts thinly sliced
  • 2 tbsp Cooks’ Ingredients Red Miso Paste
  • 250g frozen Essential Edamame Beans
  • 75g Essential Radishes, trimmed and sliced into thin rounds
  • 25g pack coriander, leaves roughly chopped
  • 1 lime, juice
  • 2 tsp black sesame seeds

For the chilli-garlic drizzle

  • 2 tbsp Cooks’ ingredients Chilli & Garlic Sauce
  • 2 tbsp soy sauce (try Cooks’ Ingredients Tamari Soy Sauce)


  1. Preheat the oven to 190ºC, gas mark 5. Put the cauliflower, aubergine, frozen squash and salad onion whites onto a large baking tray.

  2. Blend the miso paste with 150ml water, then pour over the vegetables and coat well with your hands. Roast for 25 minutes, then stir in the edamame beans. Cook for 10 minutes more, until the vegetables are tender, and piping hot throughout.

  3. Meanwhile, toss together the green parts of the salad onions, the radishes, coriander and lime juice. Mix together the chilli and garlic sauce and soy.

  4. Serve the traybake scattered with the onion and radish mix, and finish with the chilli-garlic drizzle and a sprinkle of black sesame seeds.

Cook’s tip

This is a flexible recipe that easily works with other vegetables you need to use up. Swap the squash for sweet potato, one of the aubergines for a pack of cooked beetroot, or the cauliflower for celeriac chunks.


Typical values per (for 4) when made using specific products in recipe


1,553kJ/ 371kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating